Yield: 6 Servings
Measure | Ingredient |
---|---|
6 \N | Wonton or egg-roll wrappers |
\N \N | Butter-flavored cooking spray |
1 cup | Sugar |
1½ tablespoon | Cornstarch |
1 \N | Egg |
1 cup | Fresh lemon juice |
4 teaspoons | Lemon zest |
3 cups | Fresh berries (raspberry, blueberry, black |
2 tablespoons | Red currant jelly, melted w/ 1 tbsp water |
Preheat oven to 400°. Lightly spray six 4-in. tartlet pans with cooking spray. Line pans with wonton wrappers. Trim excess dough at tops. Lightly spray insides of shells. Bake until crisp and golden brown, about 6-8 minutes. Remove shells from pans; cool on a cake rack.
Filling: In a medium bowl, whisk together ½ cup sugar and the cornstarch.
Whisk in egg.
In a small saucepan, bring to a boil the lemon juice, zest and ½ cup sugar. Whisk this in a thin stream into egg mixture. Return mixture to pan and bring to a boil, whisking steadily. Reduce heat to medium-low and simmer for 1 minute or until thickened. Transfer to a medium bowl and cover with plastic wrap, pressing wrap against curd to prevent skin from forming.
(slit top slightly with a sharp knife to release steam.) Cool to room temperature.
Rinse berries. Pat dry. (Recipe can be prepared ahead to this stage). Spoon ¼ cup cooled lemon curd into cooled shells. Arrnage berries atop curd.
Brush with jelly. Serve immediately.
Recipe by: Prevention Magazine - June 1997 Posted to MC-Recipe Digest V1 #624 by The Taillons <taillon@...> on May 29, 1997